Pistachio cream
A rich and creamy homemade pistachio cream blended with milk, white chocolate and butter, smooth, vibrant and perfect for spreading, baking or desserts.
Updated : 02 February, 2026
Easy
Ingredients
150 grams
Pistachios
150 milliliters
Milk
100 grams
White chocolate
30 grams
Butter
3 tablespoon
Powdered sugar
pinch
Sea salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Toy pistachios should be shelled and unsalted. To remove the brown skins and achieve the brightest green colour, blanch the pistachios in boiling water for 1-2 minutes. Drain, rinse under cold running water, then take a small handful at a time and rub vigorously in a clean tea towel to loosen the skins. Set the peeled pistachios aside and repeat until all are done.
Step 2
Using a high-powered blender, or a food processor fitted with a grinder attachment, blend the pistachios until they reach a coarse, sandy texture.
Step 3
Gently heat the milk until hot but not boiling, either in a small saucepan or in the microwave.
Step 4
Add roughly one-third of the hot milk to the pistachios and blend on a low setting so the nuts remain coarse but begin to clump together like damp sand. Continue processing on low speed, gradually adding more hot milk a little at a time, until the pistachios start to break down. This process will take about 10 minutes.
Step 5
While the pistachios are blending, melt the chocolate in a heatproof bowl set over a saucepan of very gently simmering water, taking care not to overheat it, as white chocolate can seize easily.
Step 6
Add the melted chocolate, melted butter, icing sugar and salt to the pistachio mixture. For extra flavour, add a drop or two of almond extract if using. Continue blending for a further 10-12 minutes, until the mixture is very smooth and creamy. It may appear quite loose at first, but it will thicken as it cools.
Step 7
Pour the pistachio cream into a clean, sterilised jar and allow it to cool completely before sealing with a lid. Store in the fridge and use within 2 weeks.
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